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Ana Mª Marin Delgado

on 17 April 2013

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SEPTEMBER The harvest usually takes place from the 20th of August until the 10th of September. WINE ELABORATION PROCESS The grapevine has got to be cut off very carefully and gently put in boxes. The Palomino grapes are left on the ground under the sun x 24 hours when as the Pedro Jiménez grapes are left on the ground x 24 days, this way they lose liquid, become raisins and the must extracted is extremely sweet. Then, the grapes are put into holed boxes, loaded into lorries and taken to the wine cellars. THE PRESSING FERMENTATION The sugar transforms itself in alcohol.
For the Palomino grape, there are two types of fermentation:
1º The tumultuous fermentation: It's very active, as if there were water boiling in the barrels. It lasts about 25-30 days.
2º The slow fermentation: it's calmer and it lasts about 3 months.
For the Pedro Jiménez grape, the fermentation process is allowed for a few minutes only because the aim is to keep its sweetness. In order to stop fermentation, 18% alcohol is added. DECANTATION Decantation is when the impurities of the must fall at the bottom of the barrels. Once in the wine cellars, the grapes are unloaded and put in a centrifudge which separates and discards stems, leaves, etc This process goes on for 2 months. Then, the must is removed from the barrels, the impurities are taken out and the barrels are filled again with the clean must. THE MYSTERY OF THE FLOWER THE AGEING OF SHERRY,
"SOLERAS Y CRIADERAS" The barrels are lined up in rows on three or four different levels. All the sherries go through the "soleras and criaderas" system apart from the "añada", an incredibly high quality oloroso which is left to age without any mixing at all. This is a press machine used in the old days. Then, the grapes pass into machines to be pressed. And this is a modern press machine. The first must obtained is the one used for Sherry Wines. The lowest row is known as "solera" nearest to the "suelo" ground, and contains the oldest wine.
The barrels in the row immediately above it, the primera criadera, or first nursery, contain younger wine, and the row above this row is called the second nursery, and the wine is younger still. The bottling of the wine is done from the "solera": 1/3 of the quantity of the barrels is put into bottles, then from the 1st nursery, 1/3 is put into the "solera" barrels, then from the 2d nursery 1/3 is put into the 1st nursery and so on... Fino, oloroso, medium sweet, sweet
In order to obtain the medium sweet wine, Pedro Jiménez sherry is added to Oloroso. After the clean must is obtained, wine tasters determine the type of ageing the wine will undergo.
In order to produce FINO wine, alcohol is added so that the percentage goes up to 14.5 %.
Then, a veil of yeast starts to develop at the surface of the wine creating a natural filter and stopping oxydation. The barrels are made of american oak as it is much more resistent and doesn't give so much taste to the wine.
The Fino wine that goes through this biological process is pale and dry.
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